Honey Butter Crepes Palachinki From Bulgaria Recipes

PALACINKY (SLOVAK CREPES SUZETTES)

Steps:

• Combine sifted flour, sugar, and salt in a mixing bowl.
• Add the whole eggs, one at a time.
• Beat well after each addition.
• Add enough milk to make a thin batter.
• Beat until smooth.
• Stir in melted butter.
• Pour about 1/2 cup batter into a heated, lightly greased skillet.
• Swirl around skillet to coat bottom of pan.
• When brown on the underside, turn and brown on other side.
• Spread with jam, jelly, preserve or marmalade.
• Roll.
• Serve.
• Can sprinkle with powdered sugar, fruit syrups or whipped cream, if desired.

HONEY BUTTER CREPES (PALACHINKI FROM BULGARIA)

Steps:

• Place all crepe batter ingredients in a blender and blend until combined.
• Heat a small-medium size pan on the stove until completely warmed up.
• Pour a small ladle of batter into the pan, and then tilt the pan to encourage the batter to cover the entire bottom surface. Make sure that the batter is thin, almost paperlike.
• Cook over medium heat until the batter dries and the bottom starts to brown. Use a spatula to flip over the crepe, and then cook on the other side until brown.
• Remove crepe from heat, and butter one side. Drizzle honey over the middle. Roll or fold the crepe. Sprinkle with powdered sugar and serve with fresh berries. Enjoy!
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PALACINKY

Steps:

• Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
• Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more.
• Remove cooked palacinky to a plate and roll into a log.

HUNGARIAN CREPES: PALACSINTA

Steps:

• Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
• Stir in the carbonated water at the last moment, just before cooking the pancakes.
• Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
• Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
• Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

CROATIAN PALAčINKE CREPES

Steps:

• Gather the ingredients.
• In a medium bowl, beat together the eggs and milk until well combined. Mix in the club soda.
• Add the flour and salt and stir with a whisk until only a few lumps of flour remain.
• Cover with plastic wrap and let sit at room temperature for 30 minutes. As the flour is absorbed by the wet ingredients, the batter will smooth out.
• Once rested, stir the batter until smooth (though a few lumps are ok) to prepare for cooking the crepes .
• Heat an 8-inch nonstick crepe pan or skillet. Add 1 of the teaspoon butter and 1 teaspoon of the oil.
• Add about 1/4 cup of batter to the pan, tilting and swirling so it covers most of the bottom of the pan.
• Cook about 2 to 3 minutes or until the bottom is lightly browned. Flip over and brown the second side. Remove to a platter.
• Continue with the cooking process, adding the remaining butter and oil as necessary-probably every third crepe. Stack the cooked crepes to keep warm. Serve and enjoy.

CHOCOLATE & WALNUT CRêPES/PALACINKE (LIDIA BASTIANICH)

Steps:

• To make the palacinke batter, whisk together the eggs, 2 cups water, the rum, vanilla, sugar, and salt in a large bowl, until well blended. Sift the flour on top, a bit at a time, whisking each addition in until smooth. Drizzle in 4 tablespoons of the melted butter, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Finally, whisk in the lemon zest. Put the remaining 4 tablespoons of melted butter in a small cup and keep it warm.
• Break or chop the chocolate into small pieces, and put them in a bowl set in a pan of hot (not boiling) water. When the chocolate begins to melt, stir until completely smooth, and keep it warm, in the water, off the heat.
• Set the crêpe pan or skillet over medium-high heat until quite hot. Pour in a couple tablespoons of the reserved melted butter, quickly swirl it all over the pan bottom, then pour excess butter back into the cup, leaving the bottom lightly coated with sizzling butter. (If the butter doesn't sizzle, heat the pan longer before adding the batter.) Immediately ladle in a scant 1/3 cup of batter, tilt and swirl so it coats the bottom, and set the pan on the burner.
• Lower the heat to medium, and cook the palacinka for a little less than a minute, until the underside is lightly browned in a lacy pattern. Flip it over with a spatula, and fry for ½ minute or longer, until the second side is lightly browned, then remove it to a warm platter. Heat the empty pan briefly, then rapidly coat it with butter, fill it with batter, and cook another palacinka. Repeat the sequence, stacking up the finished palacinke on the platter, until all the batter is used up.
• Fill and serve the palacinke as soon as possible, while fresh and warm. Keep the platter in a warm spot, and cover the stack with a tent of foil or a large bowl turned upside down. Whip the heavy cream, unsweetened or with sugar to taste, to soft peaks. Stir the melted chocolate, and reheat it if necessary so it is smooth and warm.
• Take one palacinka off the stack, and place it with its lacy patterned side down. Spoon a generous tablespoon (or more) warm chocolate in the center of the pancake, and spread it over the palacinka, leaving an inch-wide border uncoated. Scatter a spoonful of chopped walnuts on the chocolate layer, then fold the round in half, hiding the fillings, and fold again into a plump quarter-round.
• Fill and fold all the palacinke the same way. For each serving, place two quarter-rounds, overlapping, on a dessert plate, heap some cream on top, scatter some nuts on top of the cream, and drizzle warm chocolate in streaks and squiggles over the palacinke and the plate.

HONEY CREPES

Steps:

• Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
• In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
• To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.